Side Pannel
Rice Crust Pizza with Italian-Seasoned Chicken
Rice Crust Pizza with Italian-Seasoned Chicken
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 3 c Cooked long-grain rice
- 1 tb Olive oil
- 2 Egg whites, lightly beaten
- 1/2 c Grated fresh Parmesan
- -cheese, divided
- Vegetable cooking spray
- 1 c Canned crushed tomatoes,
- -undrained
- 1 ts Dried whole oregano
- 1/4 ts Salt
- 1/2 ts Dried whole basil
- 1/8 ts Pepper
- 1 c Sliced fresh mushrooms
- 1/4 lb Ground chicken
- 1/4 ts Salt
- 1/4 ts Fennel seeds, crushed
- 3/4 c Shredded part-skim
- -mozzarella cheese, (3
- -ounces)
Directions
Combine rice, oil, egg whites, and 1/4 cup Parmesan cheese in a bowl, and
stir well.
Press evenly into a 12-inch pizza pan coated with cooking spray.
Bake at 400 degrees for 10 minutes; set aside.
Combine tomatoes and next 4 ingredients in a bowl, and stir well.
Spread evenly over prepared crust, and top with mushrooms.
Combine chicken and next 2 ingredients, and stir well.
Drop chicken mixture by teaspoonfuls over pizza. Top with remaining 1/4 cup
Parmesan cheese and mozzarella cheese.
Bake at 400 degrees for 20 minutes or until crust is lightly browned.
Yield: 6 servings (serving size: 1 wedge).
Per serving: 395 Calories; 9g Fat (20% calories from fat); 14g Protein; 64g
Carbohydrate; 31mg Cholesterol; 485mg Sodium
stir well.
Press evenly into a 12-inch pizza pan coated with cooking spray.
Bake at 400 degrees for 10 minutes; set aside.
Combine tomatoes and next 4 ingredients in a bowl, and stir well.
Spread evenly over prepared crust, and top with mushrooms.
Combine chicken and next 2 ingredients, and stir well.
Drop chicken mixture by teaspoonfuls over pizza. Top with remaining 1/4 cup
Parmesan cheese and mozzarella cheese.
Bake at 400 degrees for 20 minutes or until crust is lightly browned.
Yield: 6 servings (serving size: 1 wedge).
Per serving: 395 Calories; 9g Fat (20% calories from fat); 14g Protein; 64g
Carbohydrate; 31mg Cholesterol; 485mg Sodium
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